Asparagus, Avocado and Tomato Salad

Fill up a large pot with water and bring it to a boil. Carefully place eggs into the pot and boil for 4 minutes. Add asparagus and boil for 2 more minutes.

Meanwhile, fill up another large pot with cold water and ice and keep it handy. As soon as the eggs and asparagus are done cooking, place them into the ice bath for 5 minutes to halt the cooking process. Drain and set aside.

Gently peel the eggs and cut in quarters.

In a large salad bowl, add asparagus, eggs, tomatoes, avocado, blue cheese, Brazil nuts, and onion. Season with sea salt and fresh ground black pepper and drizzle olive oil and vinegar. Gently toss to combine and enjoy!